| Deducted | Remarks |
| 1 | 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Clean interior of convotherm ovens.// Food display cases soiled with debris throughout.// Clean interior of RI units being used to store single service items. |
| 1 | 4-502.11 (C) Maintain ambient air thermometers to be accurate and in good repair (food holding units).// Deli cases and shelving around deli cases need ambient thermometers.
4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition.// Make table cooler gasket soiled with food debris.
4-501.11(A) Maintain equipment in good repair (general).// Cold holding deli case ambient temperature above 41F.// RI cooler in deli prep room ambient temperature 46F. |
| 5 | 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Broccoli salad (47F), super veggie salad (49F), Greek farro and chick pea salad (47F), apple harvest salad with walnuts (49F), Thai noodles (45F), bow tie pasta (48F), orange chicken (48F), mac n cheese (52F), meatloaf (52F), turkey meatloaf (47F), turkey sandwiches (45F), Reuben sandwiches (45F) in deli display cases.// The Big Moo Baked Cheese (44F-51F), The Big Moo Roasted Garlic Cheese (48F), The Big Moo Bacon Cheese (44F) sitting on display shelving. -COS Foods either discarded or moved to cooler. |
| 1 | 4-904.11 Protect unwrapped single-service and single-use articles and utensils from contamination.// Single service containers near convotherm oven soiled with food debris. |
| 2 | 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors and floor drains soiled with residue throughout deli area. |